Minty Cucumber-Quinoa Salad

Minty Cucumber-Quinoa Salad

Serves 6

Nutty, quick-cooking quinoa is a wonderful grain to use in this salad, but you could also use 3 1/2 cups of another cooked grain; barley, wheat berries or bulgur would work well.

  • 1 1/4 cups quinoa, rinsed well
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 large (1-pound) English cucumber, diced
  • 1/2 medium red onion, diced
  • 1/2 cup fresh mint leaves, chopped
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Combine quinoa and 2 1/4 cups water in a medium saucepan and bring to a boil. Lower heat, cover the pan and simmer until quinoa is tender and a white "tail" appears around each grain, about 15 minutes. Remove from heat and let sit, covered, 5 minutes. Transfer to a medium bowl and cool.

In a large bowl, whisk together lemon juice, lime juice, honey, garlic, salt and pepper. Add quinoa, cucumber, onion and mint, and toss to combine.

Nutritional Info: 
Per Serving:170 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 105mg sodium, 31g carbohydrate (4g dietary fiber, 7g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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